National Fisherman

The Rudderpost 

jesJes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.

 

The Alaska Department of Fish & Game declared recently that pristine Alaska salmon does not need external certification of sustainability (or the price tag that comes with it).

Guess who disagrees? If you said the Marine Stewardship Council, you get a pat on the back (or an aspirin if you have the same headache I do).
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Jim Clements submitted this prologue and epilogue to a longlining poem by a barefoot fisherman from Carrabelle, Fla., who wants no credit.

The National Marine Fisheries Service has received petitions and threats of suit from several environmental organizations to prohibit reef fish bottom longlining inside 55 fathoms to protect loggerhead turtles. They say longliners are exceeding loggerhead turtle takes allowed by the federal government.
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After the tragic sinking of the Lady Mary off the New Jersey coast Tuesday morning, the NTSB has announced the agency will be investigating the incident along with the Coast Guard.

Of seven crew members on the scallop boat, only Jose Arias survived. According to the Press of Atlantic City, Arias slept next to his survival suit and put it on as soon as he awoke at 5 a.m. with the feeling that something was wrong on the boat.
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West Coast salmon woes abound again this year, but some spots — especially in Oregon — are expected to be teeming with fish. (At least by comparison to last year!)

Managers have forecast 1.3 million coho for the Oregon coast and Columbia River, up from the '08 forecast of 290,000, and most of the season options have increased almost tenfold over last year, as well.
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The International Boston Seafood Show is upon us again — an annual extravaganza of seafood products and processing equipment.

The show opens on Sunday and runs through Tuesday with a breakneck schedule of conferences and hearings.
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Today is the start of the Maine Fishermen's Forum at the Samoset Resort in Rockport.

We hope you are planning on swinging through for a seminar or two and a visit to the National Fisherman booth in the exhibit hall.

Don't miss your chance to spec a new engine; weigh in on lobster, herring or sector allocations; or take part in a session of safety and survival training in the Samoset pool.

The show runs from 9 am to 4:30 p.m. Friday and Saturday, so come on by for a family fun day.

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Forget labeling yourself "conservative" or "liberal." These days it seems everyone wants to be identified by the food they eat: local, organic, sustainable, seasonal.

I read yet another article this week promoting the use of pocket guides from the likes of the Monterey Bay Aquarium to steer your seafood purchases.

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I gave my husband a copy of the Savoring Maine calendar for Christmas. Each month has a recipe with locally grown (and readily available) ingredients for that time of year. (Kind of a big deal when there's a crust of ice over everything, including Casco Bay.)

January's recipe was Bloody Mary Oysters, but oysters are perfect anytime, and especially Valentine's Day.

We picked up half a dozen each of Glidden Point and Winter Point Maine oysters and decided to do some with a modified Rockefeller recipe, as well. 

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Bloody Mary Oysters (slightly modified for our taste from the original)

  • Half dozen of your favorite local oysters, cleaned and opened
  • 1/2 cup tomato juice (we used our store-brand V-8-style blend)
  • 1/4 cup vodka
  • 1 tablespoon horseradish
  • Several generous dashes of Tabasco
  • 1/2 lemon, juiced
  • 1/2 celery stalk, diced fine
  • Diced dilly beans (optional garnish)

Blend all the ingredients except the celery, oysters and optional dilly beans. Put the oysters in a glass or sippable dish, pour Bloody Mary blend over and garnish with celery and dilly beans.

Oysters Rockefeller

  • Half dozen oysters, cleaned and opened (carefully, as you'll be eating from the shells, so watch out for shards!)
  • 1 strip of thick bacon, diced
  • 2 teaspoons fennel, diced fine
  • 2 tablespoons cooked spinach
  • 3 teaspoons bread crumbs
  • 2 teaspoons diced scallions
  • 1 tablespoon parsley
  • sprinkle of cayenne
  • parmesan, shredded (to taste)

Fry the bacon in a pan and use the drippings to sauté the fennel. Add the spinach if you're using raw (we generally use frozen) and cook until wilted. Divide all the ingredients among your half-shells, topping them with the parmesan. Broil until just browned (about seven minutes).

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In the midst of a nationwide peanut butter scare (which follows on the heels of a milk scare, a tomato and green pepper scare, and of course the ongoing fears of Mad Cow disease), I must admit I am skeptical of the Gulf of Mexico Fishery Management Council's conviction that offshore fish farms are a step in the right direction.
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I must admit I get a little nervous when I see "NMFS" and "economics" in the same sentence. As far as I can tell, NMFS rarely makes decisions based on economics. (Except, possibly, the economy of scale, as it seems the agency is no friend of the independent fisherman.)
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Page 31 of 34

National Fisherman Live

National Fisherman Live: 3/10/15

In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.

National Fisherman Live: 2/24/15

In this episode:

March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received

Inside the Industry

The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.



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As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.

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